Zucchini in Beer Batter

Sift the flour into a suitable bowl and make a bulge in the center. Pour in the egg yolks and stir with the olive oil and a little beer. Then, while stirring, slowly add the rest of the beer and beat everything together until it forms a smooth, thick batter.

Season lightly with salt and season with pepper. Allow the dough to swell for 10-15 minutes.

Rinse the zucchini and dry with paper towels. Cut away the ends, but do not remove the skin from the fruit. Cut into finger-thick stalks. Whip the egg whites with a pinch of salt until stiff. Fold the whites into the beer batter. Add the zucchini stalks to the batter and let them stand for 3-4 minutes.

In a frying pan in about 2 cm high oil form and heat. Lift the zucchini sticks out of the dough with a fork and place them in the hot oil. Bake until golden. Important: Do not put too much of the zucchini in the frying pan at once, otherwise the oil will cool down too much. Drain the baked zucchini on paper towels and keep warm until serving.

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